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The first thing you need to do is prepare your strawberries by cutting them into small pieces. Put the cut berries into a large bowl and sprinkle about two tablespoons of your sugar over them along with the lemon juice. Use a fork or a potato masher to crush the berries until they are juicy but still have some small chunks for texture. Let this mixture sit for about twenty minutes so the sugar can draw out all the natural juices from the fruit which creates a beautiful syrup.
While your berries are resting you can take another large mixing bowl and combine the remaining sugar with the whole milk. Use a whisk to stir the milk and sugar together until you can no longer see the grains of sugar at the bottom of the bowl. Once the sugar is fully dissolved you can pour in the heavy whipping cream and the vanilla extract. Stir everything together gently so you do not create too many bubbles because you want the base to be smooth and dense rather than light and airy like whipped cream.
Now it is time to bring the two parts together by pouring the strawberry mixture into the cream mixture. Use a large spoon to fold the berries into the liquid until the whole bowl turns a lovely shade of light pink. If you prefer a very smooth ice cream you can put this entire mixture into a blender and pulse it for a few seconds but many people love the rustic look of the fruit pieces. Once combined cover the bowl with plastic wrap and put it in the refrigerator for at least two hours because the colder the mixture is the better it will freeze later on.
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After the mixture is nice and cold you can get your ice cream maker ready according to the instructions that came with your specific machine. Pour the pink liquid into the frozen canister of the machine and turn it on to start the churning process. This usually takes about twenty to thirty minutes depending on your equipment and the temperature of your kitchen. You will see the liquid slowly turn into a thick and soft frozen custard that looks like soft serve ice cream from a shop.
When the machine is finished you can eat the ice cream right away if you like it soft or you can transfer it into a freezer safe container with a lid. Smooth the top with a spatula and press a piece of wax paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Put the container in the back of your freezer where it is the coldest and let it firm up for at least four to six hours. When you are ready to serve it let the container sit on the counter for five minutes so it softens just enough to scoop easily into bowls or onto cones.
Why This Recipe Is Special
This recipe is special because it ignores all the complicated steps like cooking egg yolks and making a custard which can often go wrong for beginners. By using a cold process method you keep the flavor of the strawberries fresh and raw which gives the ice cream a much more vibrant and energetic taste. It is also a healthier choice than many other desserts because you are using real fruit that contains vitamin C and antioxidants which are good for your body. You are also avoiding the corn syrup and artificial stabilizers that are used in commercial products to keep them shelf stable for months at a time.
Another reason this recipe stands out is the texture which is achieved through the high fat content of the heavy cream and the natural pectin found in the strawberries. It feels heavy and luxurious on the tongue which makes you feel like you are eating something very expensive even though the ingredients are quite affordable. The addition of lemon juice is a secret trick that many people forget but it is vital because it provides a tiny bit of acidity that cuts through the fat of the cream. This balance ensures that the ice cream is not cloying or overly sweet but rather a sophisticated treat that appeals to adults as much as it does to children.
Extra Tips for Better Taste
See more on the next page to continue reading →
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